ISO 22000 Food Safety Checklist (FSMS)

ISO 22000 is a Food Safety Management System (FSMS) for organizations in the food chain industry, outlining the standards for quality, safety, processes and documentation. This self-assessment checklist can be used during internal inspections, to verify compliance with ISO 22000 requirements before an actual certification audit.

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ISO 22000 Food Safety Checklist (FSMS)

Equipment Suitability, Cleaning And Maintenance

Management Of Purchased Materials

Measures For Prevention Of Cross Contamination

Cleaning And Sanitizing

Pest Control

Personnel Hygiene And Employee Facilities

Rework

Product Recall Procedures

Warehousing

Product Information/consumer Awareness

Food Defence, Biovigilance And Bioterrorism

Utilities

Waste

Equipment Suitability, Cleaning And Maintenance

Management Of Purchased Materials And Services

Measures For Prevention Of Contamination

Cleaning

Storage And Transport

Withdrawal Procedures

Food Packaging Information And Consumer Communication

Food Defence, Biovigilance And Bioterrorism

Sites

Processes And Workspaces

Waste Disposal

Management Of Ingredients

Management Of Medications

Prevention Of Contamination

Sanitation

Training And Supervision Of Personnel

Food Defence, Biovigilance And Bioterrorism

Prerequisite Programmes Specific To Animal Production

Construction And Layout Of Buildings

Layout Of Premises Workspace

Utilities â€“ Air, Water, Energy

Waste Disposal

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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ISO 22000 Food Safety Checklist (FSMS)

1. General requirements

2. Hygienic design

3. Product contact surfaces

4. Temperature control and monitoring equipment

5. Cleaning plant, utensils and equipment

6. Preventive and corrective maintenance

7. Summary Equipment suitability, cleaning and maintenance:

1. General requirements

2. Selection and management of suppliers

3. Incoming material requirements (raw/ingredients/packaging)

4. Summary Management of purchased materials:

1. Microbiological cross contamination

2. Allergen management

3. Physical contamination

4. Summary Measures for prevention of cross contamination:

1. General requirements

2. Cleaning and sanitizing agents and tools

3. Cleaning and sanitizing programmes

4. Cleaning in place (CIP) systems

5. Monitoring sanitation effectiveness

6. Summary Cleaning and sanitizing:

1. General requirements

2. Pest control programmes

3. Preventing access

4. Harbourage and infestations

5. Monitoring and detection

6. Eradication

7. Summary Pest control:

1. General requirements

2. Personnel hygiene facilities and toilets

3. Staff canteens and designated eating areas

4. Workwear and protective clothing

5. Health status

6. Illness and injuries

7. Personal cleanliness

8. Personal behaviours

9. Summary Personnel hygiene and employee facilities:

1. General requirements

2. Storage identification and traceability

3. Rework usage

4. Summary Rework:

1. General requirements

2. Product recall requirements

3. Summary Product recall procedures:

1. General requirements

2. Warehousing requirements

3. Vehicles, conveyances and containers

4. Summary Warehousing:

1. Summary Product information/consumer awareness:

1. General requirements

2. Access controls

3. Summary Food defence, biovigilance and bioterrorism:

1. General requirements

2. Water supply

3. Air quality and ventilation

4. Compressed air and other gases

5. Lighting

6. Summary Utilities:

1. General requirements

2. Waste handling

3. Drains and drainage

4. Summary Waste:

1. General requirements

2. Hygienic design

3. Food packaging contact surfaces

4. Maintenance

5. Summary Equipment suitability, cleaning and maintenance:

1. General requirements

2. Selection and management of suppliers

3. Incoming raw materials

4. Summary management of purchased materials and services:

1. General requirements

2. Microbiological contamination

3. Physical contamination

4. Chemical contamination

5. Chemical migration

6. Allergen management

7. Summary measures for prevention of contamination:

1. General requirements